Chocolate-Covered Matzoh Bark

Makes 2 dozen pieces

Make this easy sweet treat a day or two ahead. After the chocolate has set, simply store the matzoh bark in an airtight container at room temperature until ready to serve.

Ingredients: 
  • 6 lightly salted matzoh crackers
  • 1/4 cup non-dairy buttery spread, such as Earth Balance, melted
  • 1/4 cup vegan cane sugar
  • 3/4 cup vegan semisweet chocolate chips, melted
  • 1/3 cup finely chopped pistachios or crushed peppermints
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Method: 

Preheat the oven to 350°F. Arrange matzohs on 2 large baking sheets in a single layer, breaking some in half to fit. In a medium bowl, whisk together buttery spread and sugar and use all of it to brush tops of matzoh. Bake, rotating trays halfway through, until sugar is lightly browned, 15 to 20 minutes. Set trays aside to cool completely. Using a fork, drizzle matzoh all over with chocolate and then immediately sprinkle pistachios or peppermints over the top. Briefly chill the trays in the fridge until chocolate is set and then break or cut into 24 pieces. Store in an airtight container at room temperature until ready to serve.

Nutritional Info: 
Per Serving:Serving size: 1 piece, 100 calories (45 from fat), 5g total fat, 2g saturated fat, 0mg cholesterol, 20mg sodium, 13g carbohydrate (1g dietary fiber, 6g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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